…who shall survive? I pitched 1L of 3068 into an iipa misreading my chicken scratch for 1968. oops! Oh well, what can you do i thought?! Then determined not to lose all of that sweet wort and tons and tons of hops, to banana farts. I had one last hope, a liter of 1056 looking me in the face, dumped it right in! Luckily i brew 20 to 25 gals at a time, so i have 5 starters. With a quick look in the fridge i see i have some old 3638 hefe yeast and we are good to go. Well kind of. …All except 3068 and 1056 battling it out in my first runnings… Taking bets now. I should be able to tell shortly by the krausen and smell, 3068 is kinda unique. Isnt 1056 know as a killer strain? Any ideas , all the fermenters are at 60 for what its worth. Cheers
I’d put my money on the 1056.
GO 1056!
War Chico!
Well, its been three days at 60 f. It looks like 1056 by the fermemtation profile. Unbunged it for a whiff at 48 hrs. Had no hefe smells but lots of harsh phenols. Thanks to everyone pulling for CHICO, god knows i am. That IIPA had 8oz of hops before dryhops, and 4 oz are the “irreplaceable Simcoe”, not to mention 30 lbs of gambrinus organic 2row. I am thinking of hitting it with a 1Lb of organic sugar, some lager yeast and 1tsp of yeast nutrient. Then putting it away for a month. Thinking the lager yeast may clean up any lyes and phenols produced from the battle. For what its worth, i did this last year, dumped 3724 or 3787 into my pils on accident. Cant remember which one, anyway i dumped a 1L starter of 1056 in when i realized my mistake. It turned out to be one of my favorites to date. Very clean! Fingers crossed for CHICO! Its a good battle though, i cant think of any strain as violent a fermenter as 3068. If CHICO beats it out then we have yet another use for 1056. Drunken 12 hr decoction f’up clean up!
We have a winner, 3068. Well, kegged her up last nite and had a taste or two. Not what i was looking for but OK. Taste like a pale weizenbock. I did not krausen with lager yeast or add the sugar, I should have! Instead i added 4 0z malto dextrine and 4 0z corn sug to prime, the malto is to stop it from being too bitter and dry at .008. Will let it sit for a week. Its very good, it is strange with 8 0z of hops and it went from .077 to .008 in two weeks cold crash at 34 for 1 week. Taste a lot
like Schnider Aventinus, just pale. I think the low cohumulone of Simcoe might just work with phenols/belgians for what its worth.
Interesting. Is it anything like the Schneider Hopfen Weisse? That beer is insanely good. Lots of yeasty goodness with big noble hop flavors.